Effects of germination on antinutritional, colour, functional and physicochemical properties of millets
نویسندگان
چکیده
Germinated finger millet, pearl millet and foxtail flours were investigated for their antinutritional factors, functional properties, colour, mineral nutritional composition. The results showed that tannin in was reduced after germination is 168 mg/100g, whereas it 115 197 mg/100g respectively. germinated flour, flour decrease bulk density viz. 540, 475 489 kg/m3 exhibited 124.04, 125.0 120.23 per cent water absorption capacity 111.21, 118.05 123.25 % OAC reported 72.43, 61.70 68.24 carbohydrates respectively flours. an increase the crude fibre 6.67, 8.68 6.21 Iron zinc all millets significantly improved germination. iron content 3.12 mg, 3.15 mg 12.13 1.25 1.16 11.42 same order.
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ژورنال
عنوان ژورنال: Pharma innovation
سال: 2023
ISSN: ['2277-7695', '2349-8242']
DOI: https://doi.org/10.22271/tpi.2023.v12.i1d.18008